Eggless Honey Lavender Ice Cream has been my cure for all my moods this last month. I live in San Francisco and I’ve got to say, the month was weird. We had orange skies, smoke and wildfire, not to mention everything else that’s quite insane that’s happening around the world.
But you didn’t come here for a news update, did you? You came for an easy delicious recipe that can make your soul sing. And that’s what Honey Lavender Ice Cream is all about. Add some cream, milk and lavender and you know something lovely is going to happen.
My sweet sister-in-law bought me a lovely Kitchenaid Ice Cream maker more than a year ago, but it’s been hiding under my desk as I’ve wrung my hands wondering how to make space for it in my jam-packed freezer. But we did it, we found a way using a special secret power (my secret power is to find a husband that’s super neat and can organize anything) and voila, our ice cream maker was good to go after spending 24 hours in the freezer.
After trying a few simpler ice cream recipes, I was eager to try my hand at a more nuanced one, and all signs pointed to lavender. I’m a sucker for anything that has even a hint of lavender. Why, I’m a sucker for anything that has even spent some time with lavender. A good friend, a mere acquaintance, anything will do. For this recipe, I use Krista’s Baking Co lavender water from Epicurean Trader. It is divine, trust me on this one.
I do love that we have a fancy-pants dessert on our hands at the end of it all, when in fact the work to put it together is barely a few minutes of your time. I hope you like this recipe for eggless honey lavender ice cream, and I hope it lasts for even less time in your house than it does in mine!
Eggless Honey Lavender Ice Cream
Equipment
- Ice cream maker
Ingredients
- 2 cups Whole milk
- 2 cups Heavy cream
- 1/4 cup Sugar
- 1/2 cup Honey
- 3 tsp Lavender water
Instructions
- In a large bowl, add themilk, cream and sugar. Mix once.
- Then add the honey and lavender water. Whisk together till the honey is nicely blended in. This should take about a minute.
- Now pour into the ice-cream maker and let it churn. In hot weather, I let it churn for about 45 minutes until the mixture is thick and creamy.
- Pour into a glass container and cover with a tight lid.
- Store in the freezer overnight (for at least 8 hours), and resist the temptation to try it till the next morning!
